Mini Idaho® Potato Zucchini Pancakes

Ingredients

• 2 8-ounce Idaho Potatoes, scrubbed
• 2 small zucchini, washed
• 2 eggs
• 1 teaspoon onion powder
• 1½ tablespoons olive oil, divided

Directions

1. In a food processor fitted with the shredding disk, or with a hand-held grater, shred the potatoes and zucchini. Place shredded vegetables in a medium mixing bowl; add eggs and onion powder and mix well.
2. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Using a ¼ cup measure, scoop the batter and place on heated skillet. Repeat to fill the skillet, leaving an inch or more between pancakes. Cook for 5 minutes or until bottoms are light brown; flip pancakes using a spatula and cook on second side for 3 – 5 minutes or until browned. Use remaining oil for remaining batches of pancakes.
3. Serve pancakes with dipping sauces such as: 1 cup marinara sauce or ketchup, 1 cup applesauce, 1 cup sour cream or a mixture of ¾ cup sour cream and ¼ cup yellow mustard.

Notes